Making your own almond milk is surprisingly simple. The process requires a little prep (overnight soaking of the almonds) and a slightly untraditional kitchen pantry item (cheesecloth) but is otherwise an easy way to create a preservative-free almond milk right at home.

1 cup raw almonds
4 cups filtered water
Pinch of sea salt

1. Place the almonds in a large bowl. Cover with water, and soak them overnight. (TIP: Need almond milk in a pinch? Soak the almonds in hot water for 1–2 hours to speed up the process.)

2. Rinse and drain the soaked almonds, and place them in a high-speed blender or food processor along with the filtered water and salt. Blend on high for 60 seconds, then place a piece of cheesecloth* in a strainer over a large bowl. (Cut the cheesecloth large enough to rest in the bowl with several inches left hanging over the edges of the bowl.)

3. Pour the contents of the blender into the cheesecloth. Fold up the edges of the cheesecloth, and gently squeeze the cheesecloth to release the milk.

4. Pour into a large jar or pitcher with an airtight seal. Store in the refrigerator for three to five days. Shake the jar before serving.

*Note: Nut milk bags are available from a variety of online retailers and can be used in place of the cheesecloth.

1. Place the almonds in a large bowl. Cover with water, and soak them overnight. (TIP: Need almond milk in a pinch? Soak the almonds in hot water for 1–2 hours to speed up the process.)

2. Rinse and drain the soaked almonds, and place them in a high-speed blender or food processor along with the filtered water. Blend on high for 60 seconds, then place a piece of cheesecloth* in a strainer over a large bowl. (Cut the cheesecloth large enough to rest in the bowl with several inches left hanging over the edges of the bowl.)

3. Pour the contents of the blender into the cheesecloth. Fold up the edges of the cheesecloth, and gently squeeze the cheesecloth to release the milk.

4. Place the almond milk back in the blender, and add the maple syrup, vanilla bean seeds, and salt. Blend until frothy.

5. Pour into a large jar or pitcher with an airtight seal. Store in the refrigerator for three to five days. Shake the jar before serving.

*Note: Nut milk bags are available from a variety of online retailers and can be used in place of the cheesecloth.

Indulge your chocolate cravings! Unsweetened cocoa and maple syrup blend to make a perfectly balanced flavor without adding tons of calories. If you're eating paleo, substitute raw honey for the maple syrup or omit it altogether for a less sweet treat.